Food Test

Question 1

The proper steps for manual dishwashing in a three-compartment sink are:

Answer 1

Wash, rinse, sanitize and air dry

Question 2

The major problem that HACCP addresses is:

Answer 2

The growth of harmful micro-organisms

Question 3

Restaurants have a responsibility to protect customers who have food allergies. This can be done in all of the following ways except:

Answer 3

Remove the allergen from the finished product

Question 4

The temperature range that is safe for holding potentially hazardous foods is:

Answer 4

At or below 41°F and at or above 140°F

Question 5

In order to prevent food-borne illness, refrigerated foods that will be served from the hot holding unit must be:

Answer 5

Rapidly reheated to 165°F in an oven or on a stove

Question 6

A food worker uses the same cutting board to
prepare raw chicken first and then cooked chicken, respectively. What corrective action(s) should the… v

Answer 6

Retrain the food worker to prevent cross-contamination and throw away the cooked chicken

Question 7

Which of the following foods can be handled with bare hands?

Answer 7

Pizza dough

Question 8

A food worker measures the temperature of chicken curry held for service on the steam table at 2:00 pm and finds it at 143°F. At 3:30 pm, the temperature has dropped to 128°F. What corrective action(s) should be taken?

Answer 8

Reheat chicken curry to 165°F and hold at 140°F

Question 9

When preparing a recipe in which the eggs are not cooked or are only partially cooked (for example, Caesar dressing, Hollandaise sauce, or tiramisu, etc.), you must always use:

Answer 9

Pasteurized eggs

Question 10

A recent outbreak of CIGUATERA in New York City sickened 11, Which of the following is likely to be responsible?

Answer 10

Steven & Sons Seafood Company

Question 11

Which of the following is true about trans-fat in food?

Answer 11

It raises LDL

Question 12

A nine-year-old girl eats beef chili from a swollen can. Later that night, she is taken to the emergency room completely paralyzed, and is placed on a respirator. Which of the following is the likely cause of her condition?

Answer 12

Botulism

Question 13

Pork must be cooked to a minimum temperature of:

Answer 13

150°F

Question 14

What is the final cooking temperature of ground lamb?

Answer 14

158°F

Question 15

Which of the following bacteria is commonly associated with raw chicken?

Answer 15

Salmonella enteritidis

Question 16

Which of the following will not encourage the growth of aerobic bacteria?

Answer 16

High Acidity

Question 17

Which of the following is the first step in implementing the FIFO (First In, First Out) rule?

Answer 17

Placing dates on food supplies as they are received

Question 18

A food worker is cooking ground turkey burgers. After 51 minutes of cooking, the internal temperature of the burgers has reached 150°F. Which of the following is the correct course of action?

Answer 18

Keep cooking the ground turkey burgers until they reach an internal temperature of 165°F

Question 19

Which of the following is an acceptable canned food product?

Answer 19

A slight dent on the body of a can of tuna fish

Question 20

During the summer of 2012, an outbreak of Scombroid poisoning took place in New York City. Health officials traced the outbreak to:

Answer 20

A restaurant with a defective refrigerator that was holding tuna steaks at 55°F

Question 21

A food worker is preparing a tuna sandwich with her bare hands. Which microorganisms are likely to contaminate tuna sandwiches with this method of pr…v

Answer 21

Staphylococcus aureus

Question 22

What is the difference between cleaning and sanitizing?

Answer 22

Cleaning removes visible contamination but sanitizing destroys microorganisms

Question 23

What steps should food workers take when disposable gloves they are wearing become contaminated?

Answer 23

Throw the gloves away, wash your hands thoroughly, and put on a new pair of gloves

Question 24

A truck delivery of meat and poultry arrives at a restaurant. A food worker takes the temperatures of the food items and records a reading of 55°F for both. What corrective action(s) should the food worker take?

Answer 24

The food worker should reject the delivery

Question 25

When using “time as public health control”, the potentially hazardous hot foods must be discarded after:

Answer 25

4 hours

Question 26

Which of the following is a potentially hazardous food (PHF)?

Answer 26

Cheese pizza

Question 27

Which of the following is NOT an acceptable method for cooling a 5-gallon container of chili?

Answer 27

Storing it in a walk-in refrigerator

Question 28

Which of the following is considered a best practice when making tuna salad?

Answer 28

Using pre-chilled ingredients to make the tuna salad

Question 29

Which of the following is the best method for calibrating a bi-metallic stem thermometer?

Answer 29

Place the stem in ice-water slush, and then turn the calibrating nut to 32°F

Question 30

Which of the following is NOT considered an effective control measure to prevent Listeriosis?

Answer 30

Eliminate flies from the facility

Question 31

According to the New York City Health Code, a licensed pest management professional must inspect a food establishment at least:

Answer 31

once a month

Question 32

Which of the following microorganisms cannot reproduce in food?

Answer 32

Hepatitis A

Question 33

What is a Critical Control Point (CCP) in HACCP?

Answer 33

Any step in the food flow where action must be taken to eliminate hazards

Question 34

The minimum concentration of chlorine (bleach) sanitizer for sanitizing dishes through immersion soaking) is:

Answer 34

50 ppm

Question 35

Which of the following is a clear sign that a shipment of fish is not fresh?

Answer 35

The eyes are red and sunken

Question 36

Which of the following is the most effective control against a rat or mouse Infestation?

Answer 36

Starving them

Question 37

The New York City Health Code requires that all food service establishments must have hand wash sinks:

Answer 37

within 25 feet of all food preparation, food
service, ware-washing areas, and in or next to toilet facilities

Question 38

According to the New York City Health Code, unless specifically requested by the customer, eggs must be cooked to a minimum temperature of:

Answer 38

145°F

Question 39

Which of the following is the correct method of hand washing?

Answer 39

Wet hands and apply soap, rub hands for 20 seconds, rinse, and dry hands with disposable paper towels

Question 40

In order to ensure that shellfish were obtained from an approved source, shellfish must be received with proper tags. These tags must be kept with the pro.

Answer 40

90 days

Question 41

An example of a physical hazard in food is:

Answer 41

Chip of glass that falls into food

Question 42

The main reason for refrigerating potentially hazardous foods is to:

Answer 42

Slow the growth of bacteria

Question 43

Why are potentially hazardous foods considered high-risk?

Answer 43

They provide conditions favorable for bacterial growth